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Fish skewers

4 persons | Fish and shellfish | Fish | Main dish


Light the charcoal and heat the YAKINIKU® to a temperature of 150 °C and place the pro set in the Kamado. Then place the grill grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 200 °C.

Mix the yogurt, turmeric, fresh mint, finely chopped chili pepper, lime zest and juice, grated ginger and garlic together well. Add a little Japanese Szechuan Pepper, Japanese Smoked Salt and Fish herbs to taste.

Meanwhile, cut the cod into small cubes. Afterwards, gently mix the cod into the obtained marinade and let it rest for 1 to 2 hours in the refrigerator.

Skewer the cod onto 2 BBQ skewers and place on the grill gid in the Kamado. Grill the cod for about 5 minutes, turning them over halfway through. Top the cod with mint, chili pepper and a little Japanese Smoked Salt.


Turmeric is bright yellow and is therefore used not only for its interesting flavor, but also to color/dye certain things.


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